Partially gelatinized starch and protein mixture



} Patented Mar. 28, 194.4

UNITED ,S'l- ATE S PATENT OFFICE PARTIALLY GELATINIZED STARCH AND PROTEIN MIXTURE Ben I. lluchanan, Leonla, N. 1., and Robert L.

Lloyd, Laurelton, N. Y., assignors to American Maire-Products Company, a corporation of Maine No Drawing. Application August 14, 1942,

serial No. 454,882

8 Claims. (01.99-123) with steam until the temperature reaches ap- This invention relates to a suspension of a partially gelatinized mixture of starch and protein in a {at and the method 01'- making.

Because the invention is particularly useful in the preparation of an impro ed pan grease, the

invention will be illustrated in detail in connecsuspension, say of flour or starch in the semiliquid fat to be used, and the mixture is withdrawn from the stock as required and applied with the usual type of spray gun to the interior of the bottom and sides of the pans to receive the dough to be baked.

Certain difficulties are encountered in connection with such pan greases. Thus, the suspended flour or starch settles objectionably. If stirring proximately 135 to 150 F. and preferably about 140 to 150 F. The time of heating at the maximum temperaturen'eed be only momentary at thehigher temperatures within the above range as the necessary incomplete gelatinization is obtained during the period required to warm the batch to such temperatures and to cool it. At lower temperatures the period of heating should be at least a few minutes to an hour or so.

' The gelatinization must be substantial but; must be-stopped before the starch in the mixture is The partially gelatinized is used to prevent this settling or to make the suspension fairly uniform before charging to the spray gun, there is frequent plugging of the nozzle of the spray gun by agglomerated masses of the suspended flour or starch. The present invention provides a pan grease that is substantially free from these difllculties.

The invention-comprises an admixture to replace the flour or starch in conventional suspensions in fats and particularly an admixture for fats in the making of pan greases, the admixture comprising the product of partially gelatinizing an aqueous mixture of starch and water insoluble I protein in proportion that is minor as compared to the proportion of. starch and converting the gelatinized material to dried and powdered condition. The invention comprises also the finished suspension such as pan grease made by incorporating the admixture in finely divided form into a fat, say in semi-liquid condition, the fat being used in amount adequate to constitute .an external phase extending continuously between the particles of the suspended admixture. The invention includes in addition the method of making the admixture and the finished suspension.

In general, there is used a'mixture of starch and water insoluble protein that has been sub-. jected to an incomplete gelatmization treatment in nhnner conventional. for starches alone.-- Thus, a mixture or corn starch and water insoluble corn protein is mixed with sufficient water to form a slurry that is thick but sumciently ilowablc to permit pumping. A batch of thisslurry is heated reduced to a paste. product is filtered or centrifuged to remove as much as possible of the water. The remainin partially dried cake is dried and then pulverized.-

The extent of gelatinization which is sometimes referred to herein as partial gelatinization must be controlled within certain limits. It must be incomplete but at least sufficient to make a product that has a bodying effect when stirred into cold water and allowed to stand. The starch and protein mixture should be gelatlnized to the extent that it has a water absorption substantially higher than that of such a mixture that has not been subjected to any gelatinization but a that the fat forms a' continuous phase in which:

much below-the absorption of a, completely gelatin ized mixture. For best results, the mixture is one having a water absorption value as meas- 'ured by the standard test of about 1.5 to 2.5 and preferably 1.6 to 2. When the gelatinized starch mixture used is one of water absorption much above 2.5. then there is sticking of the baked goods to the greased pan, considered to be due to absorption of water from the batter by the starch and protein mixture during the baking period. With an absorption value much below,1.5, there is not obtained the desired minimized rate of settling from the suspension in the fat.

.The partially gelatinized, finely divided product is incorporated with a fat in such amount the gelatinized product is suspended.

when a suspension so made isgmaintained for a few hours or so at a temperature above either melting or softening of the fat present,-thcre is minimized settling and practically no objection-- able agglomeration of the)suspended particles into larger flocs or masses such as would'plug the nozzle of a spray gunif such masses were present in substantial'proportion.

As the starch used there is selected mean.

completely refined corn, potato, rlce, or other starch associated with a substantial amount of naturally occurring water insoluble protein.

v As-the proteinselected thereisusedawater admixturewitheachother, I

insoiuhleproteinthatocclusinnatureininw.

'mate association with the particular starch chosen. Thus; corn protein is used with corn starch, potato protein with potato starch. and rice protein withrice starch. In using the com- ,bination of the two naturally occurring substances, there is assurancethat there is intro duced no objectionable incompatibility. and establlshed no flavor. ioreign to. a natural product. i.

Also,theuseotthebtarchandproteinoccurrin&

together innature possible theconvenient provision of a supply or the materials in intimate;

. 01' size to 150 Y resulting gelatinized starch andprotein on analysis and test by standard methods gave- .This product wasthen incorporatedintctwo times its weight of hydrogenated I 'rhefe used various ot'pmofmelting range 95 to F. I

the i'atshould be edible and generally satisi'acat tory for greasing baking pans. The fat must be one that is liquidithls termincluding semfliquid) i at temperatures that are not excessively high so u that the P r ally gelatinisedstarch and prov w mm; Y Y so mixture, the fat constituting a continuous 'exterbe at a temper nal phase, the starchandproteinbein' g oi'kinds occurring in naturein intimate association with ture above the melting or hardeningpoint or the 1&1; without the need oj using such high temperatures as woulddevelop decomposition products point only flishflyfabove atmospheric. v, For best results the (at-.is used in proportion -40 In a modification or the in tion', the starch and protein mixture-oi the kindjdescribed 'is gelatinized in.-the presence ot'a very small pro- Y portion oi dilute volatile acid otkindsuch as hygod'rochloric and or concentration and-at temperatures'thatare conventional in the acid gelatinization of starch. The partially selatinized -material-is' treated and used -Whatweclaimis:

1. A composition of matter fcomprlsing ..a' sus.-, pension in,'a fat'oi a dried and com'minuted par-' tially gelatinized mixture or starchiand water in: g soluble protein in proportion'ot about 1- to g 20 parts ,of the pr'otein'to-IOO of the-"said each other, and the saidymixtm'e being geiati nized to the extent that ita water absorption We used are.hydmmudlcotmm swim, u or less than 25 by thestandard tests .a'nd-whenand corn oiLcocoanut, palmflkernel, and sesame;

Y oils ami animal; rate such as those commonly used in pan and prelerably having a melting stirred with cold water causes the water.

not substantially less than that of the gelatinired about 1 PM?to a Y.

mixture of starch and-protein; Suitable proportions'are approximately I told the-tit to' 1 of the gelatinixedstarch and proteln mixture.

Very desirable resultshave-been'obtained com mercially when the proportion of the iatis otv f-theorder oil to 2 parts for lot the saidimix-' While the invention is notlimited to -i\riy-pa'l-=- ti'cular theory of explanation oi the desirable re-' l sults obtained from the use or the zelatinized mi'xture' in suspension iniats, .it is considered that occuringdurlng thegelatinization oiand water insoluhleprotein in,

contact witheach other tendency to ll agglomeration .01 .particlesoi the gelatiniud mixto-a powder and suspended in the rat as compared'tothetendencyottheinixturetoagglomcrate 'heiore gelatinintion or of starch.

eitherbeiore or after gelatinisation. In a typical example oIL-the practice of the invention,lcorn starch-containing 5.5% 01' com protein from which soluble protein has been gelatinization of the mixture of starch and pro- .tein. The partially gelatinized material was sub- 10 Jected ;to filtration and: the: filter cakes'were dried in a usual manner in--a dryer at a temperature not substantially in excess oi 175 F.

" The dried material was then pulverized in a mill,

the productqot the milling being predominantly n and comminute'd partially gelatinized mixture of i 4.- The method of 3 ..The method or makingasuspension oithe kind described in claim 1 whlcheonip is o heating an aqueous mixture includingsta'rch and water insoluble proteinoccurrinlg with the.v starch to a temperature about "l l 5 l".' and the pasting point of the starch-so that'the starch is partially gelatinized -but"-not pasted,

dorming the gelatiniaed mixture into dried andv ingthe continuous phase in thefresulting sus 7 pension, the temperature -.oi'-' mixlng .hei ngaliove; the'hardening point 0: the. flitrfl ldj th f l'ml' tion or the insolubleproteiniusedflbeing.about 4 to 20 parts ior- 100 H I which comprises, pare oi starch and protein,-

kind

water insoluble com protein that is substantially 'free from pater soluble protein,v drying-and pulverizing t e resulting. product, and) q pulverized product with'zat least an equal proportion of a-iat s0 asto i'orm'a pension r the. saidproduct in"the fat oi nimmired rate of settling of the' ,suspendd product, the proportion of protein being about '4 to 20 1 parts to 100 parts of the starch and protein and the gelat'nizing being carried to the extent that the partially gelatiniaedjmixture has-a bodying effect when stirred into cold water and a water absorption by standard .testnot substantially s" d e e -ab e comminuted conditiomand then dried and comminuted material witlra tat,-the-i 'at" betihuy gelatinizing a mixture o corh starch-and starch with water insoluble protein occurring naturally with the starch, the proportion of the protein being about 4 to 20 parts to 100 parts of the said mixture and the gelatinization o! the mixture being of such extent as to cause the mixture to have a bodying eiiect when stirred into cold water and a water absorption by standard test that is not substantially above 2.5.

6. A pan grease admixture comprising a dried and eomminuted partially gelatinized mixture of corn starch with corn gluten in the proportion of approximately 4 to 20 parts of the gluten to 100 parts of the starch and gluten, the starch in the mixture being in unpasted. i'orm but gelatinized to the extent that when stirred into cold water the mixture produces a bodying effect;

ROBERT L. LLOYD. BEN F. BUCHANAN. 

